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leti 04-01-2003 @ 8:35 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Joined: Mar. 03
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Hi,i just opened my own bakery on a whole sale bases.
I want to introduce cheese cake to my customers,but would like to create my own.How do i add fruits, liquids,to cream cheese {craem chesse is a 2lb block}.
Some fruits have more juice than others, while others may be dryer.How do i work out the measurements to reach a tastey well flavoured cheese cake?  Question

diana 04-01-2003 @ 5:16 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Joined: May. 99
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Hi Leti,

My suggestion to you would be to purchase a few good cookbooks on just Cheesecake recipes. It's too hard to tell you how much fruit you will need to use for your cheesecakes as there are so many types of fruits and many different types of cheesecakes.

A few good websites to purchase cookbooks at are: http://www.amazon.com, and Jessica's Biscuits online at: http://www.ecookbooks.com/index.html

Also, please read the article on Cheesecakes at http://www.Baking911.com. It is very informative and says "Fruit is better reserved for use as a topping as its moistness will ruin a cheesecake's creamy interior. A plain cheesecake topped with a cooled fruit compote or fresh berries glazed with melted preserves will give you a spectacular presentation and is so delicious". Here is the article's web page at baking911.com: http://www.baking911.com/cakes_cheesecake101.htm

Good luck with your new business, your wholesale bakery. I think it's great that your're doing this.

Sincerely, Diana
Diana's Desserts
Email Address: diana@dianasdesserts.com

chefclarence 04-01-2003 @ 9:51 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Joined: Aug. 02
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Hi Leti
This is Chef Clarence from Canada. I used to own a dessert kitchen supplying fine desserts to restaurants.
I'm talking about 500 X 5 lbs. cheesecakes weekly. What
I do is to mix 25 gallons batches master cheesecake
batter, scale out 4-1/2 lbs. batter per cake, mix in
fruits or other flavored compounds, liqueurs etc. pour
into prepared crusts and bake together.Regardness different flavors they all bake for the same time. My
clients proudly sell them as homemade goodies. And I
would instruct them how to present and serve them with
flair. I also sell them fruit coulis, creme Anglaise
and chocolate shavings. Get the idea?
Happy baking
Chef Clarence

Buon Appetito

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